Ingredients
- 125 g unsalted butter or baking spread at room temperature
- 200 g caster sugar
- 200 g self-raising flour
- .5 tsp salt
- 3 eggs
- 1 tsp vanilla extract
- 125 ml full-fat milk
- 3 Medium Limes Just the zest
- 180 ml tequila
Buttercream
- 200 g unsalted butter at room temperature
- 400 g icing sugar
- 50 ml tequila
- 1 Medium Lime Zest only
Decoration
- Lime slices
- Lime zest
Instructions
- Preheat the oven to 180ºC/160ºC fan and get 12 cupcake cases ready.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the flour, salt, eggs and vanilla extract and beat to combine.
- Finally, add the milk and lime zest and beat again.
- Divide the mixture equally between the 12 cupcake cases. Transfer to the oven and bake for 20–22 minutes.
- While still warm, pour 1 tablespoon of tequila over each cupcake. Leave to cool fully on a wire rack.
Buttercream
- In a large bowl, beat the butter for a few minutes to loosen it.
- Gradually beat in the icing sugar until well combined. Pour in the tequila slowly while continuously mixing, add the lime zest and beat the buttercream for a few minutes until light and fluffy.
Decoration
- Transfer the buttercream to a piping bag with the piping nozzle of your choice filled. Pipe the buttercream over the cupcakes however you like.
- Top each cupcake with a slice of lime, a sprinkling of lime zest and a mini umbrella.
Notes
Nutrition
Calories: 523kcalCarbohydrates: 65gProtein: 4gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 100mgSodium: 121mgPotassium: 79mgFiber: 1gSugar: 50gVitamin A: 765IUVitamin C: 6mgCalcium: 36mgIron: 1mg
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